Preserving: Putting Up the Season's Bounty

If you rue having to give away baskets of vegetables from your garden before they spoil, or simply wish to have your own home produce available all year, then this guide from the experts at the Culinary Institute of America may be just what you need to begin home preserving. It offers illustrated explanations of every popular technique in canning, dehydrating, pickling, and otherwise preserving foods, with information on food safety, proper equipment, and long-term storage. The book also includes 60 recipes for pickles, jams, marmalades, dried foods, condiments, and cured meats, beautifully illustrated with full-page photos.